Khao Niao Mamuang Laab Crisps with Coconut Caramel

Instructions

1. 1

   Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in fresh water for at least 4 hours or overnight.

2. 2

   Drain the soaked rice and steam it in a steamer basket lined with cheesecloth or a damp kitchen towel over simmering water for 20-25 minutes, or until tender and cooked through. Let cool slightly.

   ~25 min
3. 3

   While the rice is steaming, prepare the larb seasoning. Finely mince the shallots and cilantro stems. Combine them in a small bowl with lime zest, fish sauce, toasted rice powder, and dried chili flakes. Mix well. This is the larb seasoning.

   ~10 min
4. 4

   In a food processor, pulse the slightly cooled steamed glutinous rice with a pinch of salt until it forms a semi-cohesive dough. It should be pliable but not sticky.

   ~5 min
5. 5

   Gently fold the prepared larb seasoning into the rice dough. Be careful not to overmix, as this can make the rice mushy. The mixture should have visible flecks of shallots and herbs.

   ~3 min
6. 6

   Lay out the rice paper wrappers. Spread a thin, even layer of the seasoned glutinous rice mixture onto each wrapper, covering about two-thirds of the surface. Press down gently to adhere. Avoid stretching or tearing the wrappers.

   ~10 min
7. 7

   Heat vegetable oil in a non-stick frying pan over medium heat. Carefully place the prepared rice paper crisps into the hot oil, seasoned-side down. Fry for 2-3 minutes until golden brown and crisp. Flip and fry the other side for another 1-2 minutes. Drain on paper towels.

   ~15 min
8. 8

   While the crisps are frying, prepare the coconut caramel. In a saucepan, combine coconut milk, palm sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer, stirring occasionally, for 10-15 minutes, or until the sauce has thickened to a caramel consistency. Use a candy thermometer to reach 105°C (221°F). Let cool slightly.

   ~20 min
9. 9

   Peel and dice the ripe mangoes into bite-sized pieces.

   ~5 min
10. 10

    To serve, place a few Khao Niao Mamuang Laab Crisps on each serving dish. Top with fresh mango pieces. Drizzle generously with the warm coconut caramel and sprinkle with toasted sesame seeds.

    ~5 min